From-Scratch Pumpkin Pie

Easy Pie Crust:

2 cups all-purpose flour, plus more for flouring

1/4 teaspoon salt

2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Filling:

1 medium pie pumpkin

1 14-ounce can sweetened condensed milk

1/2 cup whipping cream

2 tablespoons cornstarch

2 tablespoons molasses

2 tablespoons canola oil

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs

Directions:

   Preheat the oven to 375 degrees

   Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.

   For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.

   Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.

   Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.

   For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.

   Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

1/2 pound of bacon

1 yellow onion, chopped

1 clove of garlic, minced

3 # of squash or pumpkin flesh, seeded, peeled and cubed

5 C of water

salt and freshly ground pepper

2 T fresh thyme leaves 

2 thick slices good bread, torn into small, rough pieces

   Fry up the bacon in a soup pot. When it's done, remove the bacon and drain. Pour off one tablespoon of the fat into a medium-sized frying pan, leaving the rest in the pot (unless it seems like too much, in which case you can spoon off some more and save it for another use.) You should have enough to coat the bottom of the pan.

   Fry up the onions in the bacon fat until they are translucent. Add the garlic and cook gently for about 2 minutes or until it is fragrant. Add a few pinches of salt and a few turns of the pepper mill. Add the squash and water, bring to a boil and lower the heat to a simmer. Cook until the squash is very soft, about 20-30 minutes. Puree the soup until very smooth. I recommend using a stick blender. Otherwise do it in batches in the blender, being careful not to splatter the hot soup.

   While the soup is simmering, saut� the bread in the bacon fat, crumbling in the reserved bacon until the bread begins to color and crisp. If the mixture seems too dry, add a splash of olive oil. Season with salt, if needed, and pepper.

   To serve, ladle the soup into bowls and sprinkle on about 2 tablespoons of the bread/bacon mixture in each bowl. Garnish with the thyme leaves.

From thekitchn.com.